Julie's Journal

One of the highlights of my trip to the General Mills Table Talk event was having the opportunity to cook in the Betty Crocker Kitchen. We were divided into 6 groups with each group making a different recipe. This is the group that made the Double-Layer Tacos. They were so yummy, and the girls said they were really quick and easy to make.

Stephanie (Katy Couponers), Kristin (Our Ordinary Life), Liz (Lizzy Dears Life), Brandie (Free Sample Freak)

Double-Layer Tacos
Prep Time: 40 Min
Start to Finish: 40 Min

Ingredients

• 1 lb ground beef
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 3/4 cup water
• 1 package (4.6 oz) Old El Paso® taco shells
• 10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
• 1 can (16 oz) Old El Paso® refried beans, heated
• 3/4 cup Old El Paso® salsa (any variety)
• 1 1/2 cups shredded lettuce
• 1 cup shredded Monterey Jack cheese (4 oz)

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 10 to 15 minutes, stirring occasionally.
2. Heat taco shells and flour tortillas as directed on packages.
3. Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
4. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately.

Nutrition Information:
1 Taco: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4.5g, Trans Fat 1g); Cholesterol 30mg; Sodium 870mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 1g); Protein 13g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 15%
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1 Fat
Carbohydrate Choices: 2